Oven baked eggs (instead of pan frying)

We're getting close to that time of year when the hens are laying soooo many eggs every day, that you just don't know what to do with them! I end up making eggs for breakfast every weekend morning, which can be a lot of work if all 5 of us are here.

How to oven bake eggs

An easy way to make a whole lot of eggs at once is to bake the eggs in the oven. This is also super convenient if you are cooking for a bunch of people since 1 batch is 12 eggs! It gets better though...you can also bake scrambled eggs and poached eggs in the oven!

This is super simple so I'm just gonna jump right into the 3 different recipes. You'll only need a muffin tin, some cooking spray, eggs and whatever seasonings you prefer. 

Related reading: How to salt cure egg yolks.

Oven baked eggs

Spray the muffin tin with cooking spray.
Crack an egg into each muffin well.
Season (I used himalayan sea salt, black pepper and paprika)
Bake at 350° F for about 15 minutes for over easy style eggs. Add just a few more minutes if you want the yolk cooked through. 

Egg bake recipe.

Scrambled eggs in oven

Super easy way to oven bake eggs, right? If your crew happens to prefer scrambled eggs (like my kids) you can just scramble them up the way you like them before pouring into the tins and bake at 350° F for about 17 minutes. 

You can take that one further and mix in ham, peppers, onions, cheese etc to make single serve omelette style eggs. 

Poached eggs in oven

You can also make baked 'poached' eggs in the oven by simply adding a tablespoon of water to each cup after adding the whole egg. Bake at 350° F for about 12-15 minutes depending on how well done you want the yolks. 

After removing the muffin tin from the oven, let stand a minute before removing eggs so they can finish setting up. So much easier than the traditional swirled water method! 

Baked eggs, over easy

This is also a good way to make eggs ahead of time to heat up for quick breakfasts. Just pop an oven baked fried or scrambled egg in the microwave till warm. When warming up a poached egg, drop it into a bowl of hot water and allow to warm up for a few minutes then scoop out with a large spoon and serve.

Or, you can be difficult like us and make a few of each type of egg in the same muffin tin! lol Just make sure you pull each type of egg out at their desired doneness. Which means you need to: 

  • Prepare poached, fried and scrambled eggs in prepared muffin tin.
  • After baking at 350° F for 12 minutes, take the poached eggs out, return muffin tin to oven. 
  • Bake 3 more minutes, then remove the fried eggs from muffin tin. 
  • Return to oven and bake 2-3 more minutes, then remove the scrambled eggs and serve. 

Yes, that's a little more work but still much easier than 3 different pans and cooking methods to make everyone happy! Another crowd pleasing egg breakfast is my recipe for Cloud Eggs which are basically whipped egg whites formed into a nest with a yolk center. 

Kids love them and adults are impressed, but they're really quite simple. Enjoy!

Still have a bunch of eggs to use up? I collected over 75 of the most decadent dessert recipes using lots and lots of eggs! Check them out!


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  1. Thank for this info! I'm looking also for a way to bake six or eight DUCK eggs too. I guess the time would be a bit longer for soft yolks?

    1. Duck eggs are usually a little bigger than chicken eggs, so I would add a minute or so to the bake time and then check them. Good luck!


  2. Do you have problem with eggs sticking? I use non-stick pans, coat with oil or butter, both stick and very difficult to clean. My son's family of 7 are coming and they like to eat eggs for breakfast.

    1. I usually don't have a problem with the eggs sticking to the pans, but...there are so many brands of non stick pans out there and it seems like some of my older ones need a little extra butter. On those ones I spray them first, then add a little pat of butter to the pan before adding the egg. Try that and see if it helps!


  3. Thank you for this! My mother used to make these and called them "shirred". There was a "fence" of par-cooked bacon in the tin as well. The fat from the bacon helped them slip right out. I never got oven or temperature times from her so thank you again for this tutorial!

    1. You're welcome...and a bacon wrapping sounds heavely!